They're chock-full of beef, rice, and veggies.
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Stuffed peppers are such a comfy comfort food.They're so pretty and yummy, and make a healthy dinner for busy, hectic weeknights.This particular bell pepper recipe is a lot like the one my mom made growing up. Ithas beef, zucchini, onion, tomatoes, and rice, and a healthy sprinkle of pepper jack cheese on top of each one. Simple and delicious!The best part is you can make each element a day or two in advance, and throw them all together just before you're ready to bake. This recipe makes six very stuffed peppers, but you can stretch it to eight peppers if you stuff them a little less than I did.
Should peppers be boiled before stuffing them?
Nope! Some recipes will have you boil or roast the peppersbefore stuffing them, but that's not necessary here. They bake long enough, stuffed,that the peppers get cooked through. Pouring a small amount of water in the bottom of the baking dish and wrapping it tightly in foil creates steam to help them cook!
How do you make stuffed bell peppers ahead of time?
I like to prep the peppers and store them in a zip-top bag in the fridge. Then, I'll make the filling and store it in an airtight container in the fridge. Next, I'll shred the cheese and store it in another zip-top bag. When you're ready, just stuff the peppers with the filling, top with cheese, and bake. This is a great recipe to have ready to gofor busy weeknights.
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- Yields:
- 6 serving(s)
- Prep Time:
- 15 mins
- Cook Time:
- 1 hr
- Total Time:
- 1 hr 15 mins
Ingredients
- 6
whole bell peppers (can use 8 if needed)
- 3 Tbsp.
olive oil, divided
- 8 oz.
lean ground beef
Salt and pepper, to taste
- 1
medium onion, chopped
- 3
cloves garlic, finely chopped
- 1
large zucchini, diced
- 4
roma tomatoes, diced
- 1 c.
cooked rice (mix of white and brown is fine)
- 2 c.
shredded pepper jack cheese, divided
Directions
- Step1Cut the tops off the peppers. Remove and discard the stems, then finely chop the tops; set aside. Scoop out the seeds and as much of the membrane as you can. Place in a zip-topbag in the refrigerator.
- Step2In a large skillet, heat 2 tablespoons of the olive oilover medium-high heat. Add the beef, season with salt and pepper, and cook, breaking up the lumps, until the meat is cooked through. Remove to a plate.
- Step3Add the remainingtablespoon ofolive oil to the pan. Add the onion and chopped peppers, and cook until they begin to soften, 3 to 4 minutes. Add the garlic and zucchini, and cook for another minute. Add the tomatoes and season with more salt and pepper. Cook until everything is heated through, then stir in the beef and rice. Taste and adjust the seasonings. Stir in 1 1/2 cups of the cheese. Allow the mixture to cool and store it in an airtight container in the refrigerator. Store the extra cheese in a small container in the refrigerator. (All ingredients can stay in the fridge for up to 3 days.)
- Step4When you're ready to make dinner, preheat the oven to 350°F.
- Step5Place the peppers, cut-side up, in a baking dish just large enough to hold them upright. Fill the peppers with the rice mixture and top each with a sprinkle of the remaining 1/2 cup of cheese. Pour a small amount of water into the bottom of the baking dish. Cover with foil and bake for 30 minutes. Uncover and bake until the peppers are soft and the cheese is melted and lightly browned, 15 to 20 minutes more. Serve piping hot!
Ohhhh, I love this dish. And I’ve shown it in make-ahead meal kit form in this new video! It’s a relatively quick, speedy video…but it’s also relatively long at 2 1/2 minutes. But it’s action packed (and kinda weird as always. Ha.)
Hope you enjoy, friends! The handy dandy printable is also below.
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